I'm so excited! This time I tried to do something different, so I decided to film my first recipe video and create this blog's own YouTube Channel. It's very raw, I know, but this was only my first attempt and I'm not the type of girl who gives up that easily, so hopefully I'll be making better videos in a couple of months - or decades, depending on how much faith you have on me.

I left out the filling bit on the video - mainly because I was too excited taking photos and forgot all about filming that step. Which, believe me, will take these cupcakes to a whole new level. So if you're a reader rather than a watcher, congrats!, you've just won a special feature on the original recipe! If you're not... well, then you're not reading this anyway. ;)

Beat the eggs and the sugar. Slowly add the butter, the flour, the cocoa powder and the red food coloring liquid.Fill cupcake paper cases half way and place them on a baking tray. Bake them for 15 minutes at 170ºC.For the icing, beat the butter, cream cheese and powdered sugar. Add the chopped mint and mix. Prepare the ganache, by heating the cream and the chocolate. Stir, until the chocolate melts. Do not let the cream boil - take it out of the heat if necessary.When the cupcakes are cold, use a knife to make a hole on each cupcake. Fill them with the ganache. Slice the top parts you took from the cupcakes so you are left with a kind of lid, and use them to "close" your cupcakes. With the help of a spoon, cover each cupcake with the mint icing. Decorate with strawberries and serve with the remaining ganache (someone might find it irresistible to dip the strawberries in it. trust me: someone always does).